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Wild Rice Quiche Florentine
  • 1½ cups cooked Chieftain Wild Rice
  • ½ cup finely chopped leek
  • 2 tablespoons butter
  • ¼ cup finely chopped parsley
  • 1 cup finely chopped spinach or ½ package frozen spinach, thawed and drained
  • ¾ tablespoon salt
  • ¼ teaspoon pepper
  • ¼ cup finely chopped walnuts
  • 4 eggs, lightly beaten
  • 1 cup light cream or half and half
  • 1 9-inch pie crust
  • Plain yogurt or dairy sour cream

Sauté the leeks in the butter, about 2 minutes. Combine this with the cooked wild rice, parsley, spinach, salt, pepper and walnuts. Add the eggs and light cream -mix well.

Pour the mixture into pie crust; bake at 425° for 10 minutes. Reduce heat to 350 and cook until set in the middle. Let stand approximately 15 minutes. Serve as a main dish with a dollop of yogurt or dairy sour cream. Serves 6 to 8 people.